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Emerging Food R&D Report

  • ID: 546299
  • May 2015
  • Region: Global
  • 8 Pages
  • Food Technology Intelligence

- A process that involves the use of debranching enzymes to enhance cyclodextrin production. Collaborators are sought.
- A new technique that rejuvenates expired or inactive proteins at a higher rate than other methods. Available for licensing.
- A process that uses butteroil to make lower-fat table spreads. Collaborators are sought.
- A new type of packaging that sweetens the taste of juice. Collaborators are sought.

Almost daily, exciting new developments are emerging from food research labs around the world. In order to compete and—better yet—get an edge on your competitors, you must be the first to learn about this new technology. New technology leads to innovative ideas and new products. But your resources of time, people and money are limited.

The monthly newsletter Emerging Food R&D Report, enables you to regularly monitor significant food technologies under development at government, university and company research labs. These are technologies that you can develop into commercial processes or products in the short term.

First-hand Look at New Technologies

You'll get an early look at new products and processes before they reach READ MORE >

Note: Product cover images may vary from those shown


- Enzyme to reduce bitterness in cheese
- Consider a cholesterol-reducing cheese alternative
- Improve yogurt's texture without adding ingredients
- Pseudoplasticity, elasticity help stabilize citrus drink emulsions
- Adding beta-glucans, arabinoxylans improves cereal health
- Carrageenan improves quality, extends shelf-stability of frozen bakery dough
- High pressure leads to denatured proteins with optimal surface activity
- Knowledge of glycosidase inhibitors may lead to more nutritious products
- Use imaging technique to assess quality of foams
- Whey protein separation technique improves protein properties
- Food-canning technique uses enzyme to keep cooked vegetables crispy
- Control fat bloom in chocolate
- DNA typing continues to evolve into the food arena
- A synergy exists between pentosanase and glucose oxidase
- Analyzing antioxidants represents a challenge
- Use wheat flour-lipid and waxy maize starch-lipid composites in wire-cut formula cookies
- Substitute rice starch for gelatin
- Examine the impact of glass transition temperatures on product quality
- Understand the metabolism involved in legume engineering

Note: Product cover images may vary from those shown
Note: Product cover images may vary from those shown


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AarhusKarlshamn AB Unilever N.V. Cargill, Incorporated Groupe Danone Kraft Food Groups Inc. General Mills, Inc. Kellogg's Co.